Fruit Cake II Recipe from Romania - All-Purpose Flour, Sour Cream, and Assorted Fruits

Fruit Cake II

Fruit Cake II Recipe from Romania - All-Purpose Flour, Sour Cream, and Assorted Fruits
Region / culture: Romania | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 12


Fruit Cake II
Fruit Cake II

Fruit Cake II is a delicious and fruity dessert that is perfect for any occasion. This recipe combines a buttery crust with a sweet and tangy fruit filling, creating a delightful treat that is sure to please your taste buds.


Fruit cakes have been enjoyed for centuries, with variations of the recipe appearing in different cultures around the world. This particular recipe is a modern twist on the classic fruit cake, incorporating fresh fruit and a creamy custard filling for a unique and flavorful dessert.


Mixture I

Mixture II

How to prepare

  1. In a bowl, cream together the butter, sugar, lemon peel, and eggs. Then, add the flour and mix well. Refrigerate the dough for 1 hour.
  2. Roll out the dough into a sheet that is about the thickness of a finger. Place the sheet in a baking pan and prick it with a fork.
  3. Arrange a layer of fruit (make sure the pits are removed) over the dough. Sprinkle 2-3 tbsp of sugar over the fruit.
  4. In a separate bowl, whisk together 3 eggs, 3 tbsp sugar, 3 tbsp flour, and 3 tbsp sour cream. Pour this mixture over the fruit in the pan.
  5. Place the pan on the range and cook until the mixture starts to thicken. Then, pour it over the fruit in the pan.
  6. Bake the dish at medium heat until it is done. Once baked, cut it into squares.


  • Try using different fruits such as berries, peaches, or cherries for a unique flavor combination.
  • Add a sprinkle of cinnamon or nutmeg to the custard mixture for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to refrigerate the dough before rolling it out to ensure it is easy to work with.

- Prick the dough with a fork before adding the fruit to prevent it from becoming soggy.

- Be sure to cook the custard mixture until it thickens to ensure a creamy and delicious filling.

- Cut the cake into squares for easy serving and a beautiful presentation.

Serving Suggestions

Serve Fruit Cake II warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience.

Cooking Techniques

Be sure to cook the custard mixture over low heat to prevent it from curdling.

- Bake the cake at a moderate temperature to ensure it cooks evenly and does not burn.

Ingredient Substitutions

You can use margarine instead of butter for a dairy-free option.

- Substitute almond flour for a gluten-free version of this recipe.

Make Ahead Tips

You can prepare the dough and custard filling ahead of time and assemble the cake just before baking for a convenient make-ahead dessert option.

Presentation Ideas

Arrange fresh fruit slices on top of the cake before serving for a beautiful and colorful presentation.

Pairing Recommendations

Serve Fruit Cake II with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving


Carbohydrates: 30g per serving


Total Fat: 15g per serving


Protein: 5g per serving

Vitamins and minerals

This recipe is a good source of Vitamin C and Vitamin A from the fresh fruit used in the filling.


This recipe contains eggs, dairy, and gluten.


Fruit Cake II is a delicious dessert that is relatively high in carbohydrates and fats, making it a rich and indulgent treat. It also provides a good amount of protein and essential vitamins from the fresh fruit used in the filling.


Fruit Cake II is a delicious and indulgent dessert that is perfect for any occasion. With a buttery crust, sweet fruit filling, and creamy custard topping, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Fruit Cake II. It was a crisp autumn day, the leaves were turning shades of red and orange, and there was a slight chill in the air. I was rummaging through my old recipe box, looking for something new and exciting to bake. As I flipped through the faded index cards and tattered magazine clippings, my eyes landed on a handwritten note tucked away in the corner.

The note was written in elegant cursive, with delicate flourishes and loops. It read: "Fruit Cake II - a family favorite passed down through generations. Moist, rich, and bursting with flavors. A true delight for the senses." Intrigued, I carefully unfolded the note and studied the ingredients and instructions written in beautiful script.

As I read through the recipe, memories flooded back to me. I remembered my own grandmother, a master baker and cook, who had shared her love of cooking with me from a young age. She had taught me the importance of using fresh, quality ingredients, and the joy of creating delicious dishes to share with loved ones.

I could almost hear her voice in my ear, guiding me through the steps of making Fruit Cake II. I could picture her standing in her cozy kitchen, a cloud of flour dusting her apron, a twinkle in her eye as she lovingly mixed and measured each ingredient with precision and care.

Feeling inspired, I decided to give the recipe a try. I gathered the necessary ingredients - dried fruits, nuts, spices, and a few secret ingredients that gave the cake its unique flavor. I carefully measured and mixed, following the instructions on the note with reverence and attention to detail.

As the cake baked in the oven, the sweet aroma of spices and fruits filled the kitchen, bringing back memories of holidays past and family gatherings. I could almost hear the laughter of loved ones, the joy of sharing a delicious meal together, and the warmth of a home filled with love and happiness.

When the cake was finally done, I couldn't wait to taste it. I carefully sliced a piece and took a bite, savoring the rich, moist texture and the explosion of flavors in my mouth. It was like nothing I had ever tasted before - a perfect blend of sweetness, spice, and nuttiness that danced on my taste buds and warmed my soul.

I knew then that this recipe for Fruit Cake II was something truly special. It wasn't just a cake, it was a piece of history, a connection to generations past, and a legacy of love and tradition that I was honored to carry on.

And so, I continued to bake Fruit Cake II for special occasions, holidays, and family gatherings. Each time I made it, I felt a sense of pride and joy, knowing that I was keeping alive a tradition that had been passed down through the ages, and that I was sharing a piece of my grandmother's love and wisdom with those I cared about.

As I sit here now, surrounded by the comforting scent of freshly baked Fruit Cake II, I can't help but feel grateful for the memories and traditions that have shaped me into the cook and baker I am today. And I know that as long as I have this recipe and the love of my family, I will continue to create delicious dishes and share them with those I hold dear.


| Cake Recipes | Fruit Recipes | Lemon Peel Recipes | Romanian Desserts | Romanian Recipes |

Recipes with the same ingredients